Lu Zhijun!

The first live guest.

For the name Lu Zhijun, many people in the live broadcast room don't know, no, to be specific, almost no one knows her, but Ye Fei knows her, and she is quite familiar.

Ye Fei stood behind, and when he saw that the wet man actually drew Lu Zhijun, the face of this thing trembled, and he himself was very surprised.

He didn't expect Lu Zhijun to be watching his own show, isn't this girl at work?

"Ye Shen, how about this?" asked the wet man, turning his head.

Ye Fei was a little crying and laughing, and said, "What's the matter, since you drew it, no matter who it is, I'm welcome here." ”

"Okay, I'm done. As he spoke, the wet man was about to stand up, but he sat down again before he could stand up, then stared at the live broadcast room, gritted his teeth, and said, "In this situation, I want to write a poem." ”

Audience in the live broadcast room: "......"

Ye Fei dragged the wet man up in the back, your sister, you're not done yet, are you?

Seeing that Ye Fei didn't want to listen to the wet man's poems, the audience in the live broadcast room laughed.

Ye Fei sat in front of the computer again and said, "Congratulations to Lu Zhijun for becoming our first live broadcast guest tomorrow, since our lottery is over, then we will continue to make delicious food ......"

As soon as he said this, Shangguan Xiaodie said into the microphone, "Brother Ye, won't you give everyone a chance to buy it?"

Ye Fei: "......"

"This ...... Does anyone want to buy it?"

"I don't sell it! I don't sell it no matter how much I give!"

Everyone didn't answer Ye Fei's words, but Lu Zhijun's news came out first.

That's right, for her, this place is not only about being able to eat delicious food, but also about other things related to herself, which must not be sold.

Seeing that people would never sell it, although everyone in the live broadcast room was depressed, they couldn't help it.

Ye Fei coughed twice and said: "People don't sell, then we will continue to make the following food, Confucian banquet, we also introduced it just now, it is a general term, it is also specifically divided into wedding banquet, birthday banquet, welcome banquet, flower banquet, ordinary family banquet, etc., we just made several kinds of food, among which there are flower banquets, there are wedding banquets, in fact, we also made a farewell banquet before, I don't know if anyone remembers." ”

Hearing Ye Fei say this, many people were stunned at first, and then they all understood.

When Lu Shanchuan and Waste were Ye Fei's live broadcast guests, Ye Fei once made a delicacy called Yangguan Sandie, which is a delicacy with tofu as the main ingredient, yes, when Ye Fei introduced it, he said that it was a Confucian delicacy.

"Ye Shen, is this next dish a farewell banquet?" asked an audience member.

Ye Fei smiled: " The farewell banquet is impossible, our program is still long, if you do the farewell banquet now, it is not suitable, I just want to tell you that in Lu cuisine, Confucian cuisine occupies a very important position, sometimes a random Lu cuisine, it is very likely to come from Confucian cuisine, Confucian cuisine cooking techniques are varied, but there is a technique that is often used and rarely used in other cuisines, that is, roasting, roasting this cooking technique, Chinese people in addition to the wild picnic use, or in the fixed barbecue restaurant use, usually we rarely use it in daily life, but in some countries in the West, Europe and the United States, this method of roasting still often appears, I like to find a group of friends and have a barbecue party during the New Year's holidays, but with the development of society, there are many people in China who like to do this. ”

"In fact, in Confucian cuisine, the cooking technique of roasting has always occupied a very important weight, some are pure grilled food, and some are the combination of roasting and other cooking techniques to make the food, no matter which way, the food made is distinctive, mouth-watering, next, we want to make this dish is a dish that combines roasting techniques with other cooking techniques, the name is fish meat!"

Meat in fish, this delicacy should be called mutton in fish specifically, because it is a mixture of mutton and fish, after this delicacy is made, it can only be described in one word, that is, ----fresh!".

The reason why the ancients invented the word Xian is that after tasting the deliciousness of fish and mutton, they combined it to have this word, and these two kinds of meat are almost synonymous with deliciousness.

But what does it take to make this delicacy the best?

As a big cultural family, the descendants of Confucius have made a delicacy that is amazing to the world, that is, mutton in fish!

Of course, people in Lushan Province are very familiar with this dish, and some people even make it themselves when they have nothing to do, because the preparation of this dish is not difficult, as long as you prepare the tools and ingredients, the steps are very simple, of course, after making it, it tastes good or not depends on how good your cooking skills are.

"Fish, most of the fish taste is extremely delicious, extremely delicate, they contain a variety of vitamins and minerals, which we have introduced before when making fish food, and the taste of mutton for people who like it, delicious, and for people who don't like it, it is disgusted that its smell is too strong, in fact, as long as you can make mutton, you can completely remove this smell, but then again, the smell of mutton is also its umami, if the smell of mutton is completely removed, then you will never be able to eat its real deliciousness, then someone will definitely say, I just want to eat mutton and don't like to eat its kind of smell, very simple, with a medicinal herb can be solved, that is, licorice, when boiling meat, licorice and cooking wine and ginger and mutton together to cook, not only can remove the smell of mutton, but also to maximize the flavor of mutton. ”、

"Okay, then we will make this dish of fish in the mutton, listen to the name you should know what the main ingredients of this dish are, that is, fish and mutton, eat fish in the north, with carp is the freshest, so we use carp in this cuisine, carp This fish we have used before, and the use of carp in Lushan Province, here will not be more introduced, and mutton we have used many times, it can be said that there are many types of mutton in the world, but the real can be called the best, there are only a few, today we use mutton is also the meat of the Duokun sheep that we have used, how the quality of this meat, how to make the fragrance, I think a lot of people also understand. ”

Saying that, Ye Fei first took out a piece of mutton from the storage compartment, this mutton is about eight taels at most, not much, but the meat is tender and juicy enough.

He put it on a plate, and then took out a red carp from another storage compartment, which was not very large, almost two catties.

After slaughtering the carp, Ye Fei did not put the fish on the plate, but put it on the cutting board, and said: " The fish we use in this delicacy is the fish that removes the fish bones, we have shown you the chicken and duck to remove the bones before, and the whole fish to the bones has not been told to you, in fact, there are many ways to remove the fish bones, but some methods are incomplete after the bones are obtained, and some methods can ensure that the fish bones are removed in the case of the integrity of the fish body, and if you want to remove the bones of the whole fish, the gills and the back division method are the first choice, but the gills division has a limitation, that is, the fish that is too big can not be made, at most it is about one and a half catties, and the back division law does not have so many restrictions, we now have about two catties of this fish, so we use the back division method, how to operateYou can take a closer look. ”

As he spoke, everyone saw that Ye Fei brought the slaughtered fish over, and then took a clean white cloth from the side to wipe all the water on the fish, so as not to slip when he started for a while.

Judging from the position where Ye Fei was standing, he turned the head of the fish forward, the back of the fish to the right, pressed it on the belly of the fish with his left hand, and then took a thin sharp knife from the tool rack, and lightly slashed it from the back of the fish, this line went from the position of the gills behind the fish to the position of the tail of the fish, and then found the spine of the fish along this line and cut it in.

The knife was cut inward until the place where the fish's vertebrae and sternum were connected, and then the knife was withdrawn, and then the fish was turned over, including the direction of the fish's head, and another knife was made in the same way.

Ye Fei put the knife down first, then opened the mouth with his left hand, pinched the fish's vertebrae with his right hand, and gently pulled it out, and the whole vertebrae came out, but the head and tail were still connected to the fish's body, and he took a pair of scissors and cut it directly, and the whole fish's spine was completely withdrawn.

It's just that although the vertebrae are out, the sternum of the fish is still inside.

Removing a fish's sternum is not as easy as removing a vertebrae, which requires more patience.

Ye Fei changed the posture of the fish again, let the whole fish lie on the cutting board, the opening on the back was facing up, and then the knife was extended from the mouth again, cut along the sternum piece, all the way from the head slice to the tail, and when it reached the tail, cut it off with scissors at the place where it was connected to the fish tail, lift the sternum with his hand, and cut off the junction between the sternum and the fish head with scissors again, and the fish sternum on one side was also taken out.

Then use the same method to remove the sternum from the other side.

Finally, if you look at the whole fish, if you don't look at the knife on the back, it is an intact fish, and there is hardly any damage on the surface of the fish.

After taking out all the fish bones, Ye Fei put them in a basin, added refined salt and cooking wine to marinate them first, and then processed the mutton.

Cut the lamb into dices with a knife and place it in a small bowl.

Take out the winter bamboo shoots and shiitake mushrooms from the storage compartment again, wash them and cut them into cubes as well, and put them together with the mutton.

The wok was taken over, put it on the stove, after the fire was heated, add oil and heat it again, then put the ginger slices and green onions into the pot first, and put the ingredients in it to stir-fry the fragrance, then put the mushrooms, winter bamboo shoots and diced mutton into the stir-fry.

When it is eight ripe, turn off the heat and pour into a plate.

Only then did Ye Fei take the fish with the whole bones removed, open the opening on the back of the fish, and slowly and carefully put the fried diced mutton, winter bamboo shoots and diced shiitake mushrooms into the fish with a spoon.

After doing this step, Ye Fei turned around and took out something from the storage compartment, then opened it and showed it in the direction of the computer, and said, "Next, we will wrap the fish with this oil." ”

When everyone saw what Ye Fei was taking, they were all stunned.

"Damn, is this oil?"

"What kind of oil is this, is there such a thing as oil?"

"Ye Shen, kneel down and ask for a solution. ”

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